Directions:

Sprinkle the eggplant slices with 2 tsp salt and let stand in a colander for 30 minutes.

Mix together the oil, vinegar, and garlic, and season with salt and pepper.

Preheat a ridged grill pan over high heat. Brush the zucchini with a little olive oil, and season with salt and pepper. Cook the zucchini, turning once, about 3 minutes, until tender. Transfer to a large bowl.

Rinse the eggplants and pat dry with paper towels. Brush the eggplants with olive oil and cook for about 5 minutes, turning once. Transfer to the bowl, add the dressing, and mix. Stir in the mint leaves. Let stand for at least 30 minutes before serving.

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